Scalloped Potatoes
A classic creamy side dish made with thinly sliced potatoes layered with a rich cream sauce and cheese, perfect for family gatherings and holiday meals.
Equipment
- 9x13 inch baking dish
- medium saucepan
- Mandoline or sharp knife
Ingredients
Potatoes
- 4 large russet potatoes Ideal for creamy consistency.
- 2 cups heavy cream Base of the sauce.
- 1 cup shredded cheddar cheese Adds sharp flavor.
- 1 cup grated Parmesan cheese Brings nutty taste and helps create a golden crust.
- 2 tablespoons unsalted butter Enhances flavor.
- 2 cloves garlic, minced Adds aroma and depth of flavor.
- 1 teaspoon salt Essential for seasoning.
- 1/2 teaspoon black pepper Adds subtle kick.
- 1/2 teaspoon paprika Gives hint of smokiness.
- to taste fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 375°F (190°C). Peel and slice the russet potatoes thinly, about 1/8 inch thick.
- In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in salt, black pepper, and paprika, then remove from heat.
- Grease a 9x13 inch baking dish. Layer sliced potatoes at the bottom, pour cream sauce over, and sprinkle with cheddar and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and potatoes are tender.
- Let the dish cool for a few minutes, then garnish with fresh parsley before serving.
Notes
Scalloped potatoes are a comforting dish that can be customized with vegetables or different cheeses.